Vegetable Chowder

Saute in olive oil or butter:
1 c. chopped onion
2-3 stalks celery, chopped. Cover with a lid.

Add:
1 large potato, cut up
3 cloves garlic, minced
1 c. sliced carrots
2 c. chicken bouillon (2cubes + water)
1 tea. salt
1/2 tea. basil
1/4 tea. pepper
1 c. corn or 1 pkg. frozen Lima beans (opt.)
Sliced or chopped zucchini &/or summer squash (opt.)
Cook until vegetables are tender.
Then add:
1 can Great Northern beans, drained (or any other kind of bean).
Mix separately:
1 can evaporated milk
1-2 TB. flour
Add to soup. Heat through. Sprinkle with parsley flakes. Thin with milk if needed.
Opt. add 3/4 c. Pepper Jack cheese (or another kind) to taste.

Chocolate Zucchini Cake

½ C margarine
5 tbsp. cocoa
½ C vegetable oil
1 tsp. soda
1 ¾ C sugar
½ tsp. Baking powder
2 eggs
½ tsp. cinnamon
1 tsp. Vanilla
½ tsp. salt
½ C sour milk
2 C peeled, shredded zucchini
2 ½ C flour

Cream shortenings and sugar. Add eggs and vanilla. Beat. Add dry ingredients alternately with sour milk. Mix in zucchini. Spread in a 9X13 pan and top with the following:

¼ C chocolate chips
¼ C brown sugar
¼ C chopped nuts

Bake at 325o for 40-45 minutes. Ready to eat as soon as it cools. No frosting needed.

Submitted by: Vicki

Zucchini Boats

1 lb of hot sausage (Jimmy Dean hot sausage or regular with hot pepper flakes)
Chopped onions (to taste)
4 zucchini (6 inches long)
¼ C dried bread crumbs
¼ C fresh grated Parmesan cheese

Cook sausage. Then add chopped onions and sauté. Drain off.

Then cut the 4 zucchini lengthwise and scoop out the inside leaving a 1/8” thick shell. Cover the shell with saran wrap and place the shells cut side up inside the microwave and cook on high for 3 minutes or until tender.

Coarsely chop the pulp from the inside of the zucchini and add it to the meat mixture and cook until tender not soggy. Then to the meat mixture add the dried breadcrumbs, and ¼ C Parmesan cheese.

Fill the zucchini shells with the meat mixture and top with chopped tomatoes and sprinkle with more Parmesan cheese. Broil in the oven for about 5 minutes and serve. (This can be made ahead of time and reheated in the oven at 350 until heated through.)

Submitted by: Vicki

Tortellini Soup

1 cup chopped onion
3 sliced carrots
2-3 cans of chicken broth
equal cans of water
1 TB basil

Bring above to boil- add one bag of fresh or frozen tortellini. Add 3 small sliced zucchini. Simmer 2-3 minutes. (If you use frozen tortellini, you might need to increase simmer time.)
Great for a cold day & very quick to make.

Submitted by: Ashley

Zucchini Brownies

Sift 2 c. flour
1 ½ t baking soda
1 t. salt
½ c. cocoa
2 c. Zucchini
1 egg
½ c. oil
2 t. vanilla
1 ¼ c. sugar
Optional: Add 2 c. chocolate chips and 1 cup nuts.

Mix. Bake at 350º for 30 minutes.

Submitted by: Maria

Chocolate Zucchini Cake

½ c. butter
1 ¾ c. sugar
½ c. oil
2 eggs
2 ½ c. flour
2 c. grated zucchini
½ c. sour cream
4 TB. cocoa
½ tea. Each: salt, soda, baking powder

Mix and pour into 9 x 13 pan.

Top with:
½ c. brown sugar
¾ c. chocolate chips
½ c. nuts

Bake at 350 degrees for 40-45 minutes.

Submitted by: Anna

Zucchini Bread

3 eggs
1 tea. Baking soda
2 c. sugar
¼ tea. Baking Pwd.
1 c. oil
2 tea. Cinnamon
2 tea. Vanilla
1 tea. Salt
2 c. grated zucchini
1 c. chopped walnuts
3 c. flour

Beat eggs until light and foamy. Add sugar and oil. Beat well. Add vanilla and zucchini and mix. Add dry ingredients. Beat well. Stir in nuts. Pour into 2 large or 3 small greased tins. Bake at 325 degrees for 45-50 min. Turn out on rack to cool. You may substitute applesauce for the oil.

Submitted by: Anna